Instructions

Place tigernut flour, cashew/almond butter, maple syrup, vanilla and salt in a food processor and blend well. If your cashew butter is on the dry side, add one tablespoon of melted butter (or a little more if needed). You want it to be pretty soft/oily so that the dough doesn’t dry out in the fridge.

Remove dough from the food processor and place in a bowl. Stir in the chocolate chips, then roll the dough into twelve balls and place in the fridge or freezer to enjoy as desired.

CoursesDessert

CuisineAmerican

Recipe by Mommypotamus at https://www.mommypotamus.com/resistant-starch-cookie-dough-recipe/